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Ingredients
- 1 (4 lb.) rump roast
- 2 1/2 teaspoon salt
- 1 sm. onion
- 2 1/2 c. water
- 3 tbsp. salad oil
- 1/4 teaspoon pepper
- 1 can cream of chicken soup
Directions
- Using Dutch oven, brown roast in warm salad oil. Brown well on all sides. Add in water, salt and pepper; simmer, covered for 3 1/2 hrs or possibly till meat is almost fork tender. Add in onions and soup; cook for 30 min. Serves 6-8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2794g | |
| Calories 4073 | |
| Calories from Fat 2368 | 58% |
| Total Fat 263.37g | 329% |
| Saturated Fat 92.48g | 370% |
| Trans Fat 0.0g | |
| Cholesterol 1056mg | 352% |
| Sodium 8834mg | 368% |
| Potassium 6064mg | 173% |
| Total Carbs 28.07g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.32g | 3% |
| Protein 376.07g | 602% |
